A blackcurrant take on the classic British dessert, gooseberry fool. It's quick and easy to prepare, is perfect for entertaining as it can be made in advance and it makes good use of an uber healthy and delicoius seasonal fruit.
Remove any blackcurrant stalks and wash gently in cold water. Place in a small pan along with the sugar, mint and water. Bring to the boil. Simmer for 5 to 10 minutes or until the blackcurrants are soft and slightly jammy.
300 g blackcurrants, 75 g golden granulated or caster sugar, 1 large sprig fresh mint, 1 tbsp water
Leave to cool, then remove the mint.
Rose Cream
Whip the cream and rose together with a hand whisk or electric beaters until the cream just holds its shape. Be careful not to over whip or you’ll end up with an unpleasant texture or even butter.
150 ml double cream (heavy cream), 1 tbsp rose syrup
Gently stir in the yoghurt.
2 tbsp Greek yoghurt
Place alternate spoonfuls of the blackcurrants and cream into serving glasses or dishes. Use a skewer to swirl the mixtures together a little. Alternatively mix the two together before serving.
Notes
Serve with sponge fingers, shortbread or langues de chats.Add more (or less) sugar depending on how sweet or tart you like your berries.Use elderflower cordial rather than rose syrup if you prefer.You can press the cooked blackcurrants through a sieve if you prefer a smoother texture.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.